Pan Fried Squab With Apricot Glaze And Cornbread Stuffing Recipes

PAN SEARED SQUAB WITH RICE DRESSING AND PORT REDUCTION

Steps:

• Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains. Add the poultry stock and reduce by 1/3. Strain and reserve. Before serving bring to a boil and reduce until thick and glossy, and the last minute mount in the foie gras into the boiling sauce and season.
• Rice: Sweat 1/2 cup onions in melted butter and add rice. Lightly toast rice coating evenly with butter and onions. Add hot stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is tender. Cool on a lined sheet tray. Store until needed. Cut up hearts and gizzards into small pieces, trim off sinew. Place in small sauce pot, cover by 2 inches with cold water with a bay leaf and crushed garlic. Bring to a boil and simmer for 30 minutes or until tender. Clean the livers, free from veins and dry on paper towels. In a large saute pan add peanut oil when hot season livers with salt and cayenne and quickly sear them on both sides. Set them aside to cool. Add onions, celery and garlic to the pan. Using a wood spoon, scrape the fond off the pan as the vegetables cook. Season with salt and pepper. When vegetables are tender, deglaze with brandy, allow alcohol to burn off. Scape everything out of the pan and store with the livers. When all ingredients are cooled, hearts, gizzards, livers, and vegetables place them all in a food processor. Puree until smooth paste results. Store dirty rice base under refrigeration at all times. In a sauce pan place 4 tablespoons base with rice and 8 ounces of stock, heat through. Add green onions and chopped parsley.
• Pan seared squab: Remove each side of the squab in one piece. Snip the wing tips off. In a hot saute pan add 2 tablespoons olive oil when oil begins to ripple place squab, skin side down or 6 to 8 minutes or until skin is a nice even golden brown. Turn to sear on other side for 8 to ten minutes. If not cooked through place in oven to finish. Mound rice on preheated plates and lay squab decoratively. Drizzle with port reduction.

CORNBREAD STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
• Bake, covered, for 45 minutes or until well set and cooked through.

FRIED CORNBREAD (SOUTHERN STYLE)

Steps:

• Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
• In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
• Serve and enjoy this tasty bread!

GLAZED CORNED BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
• In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
• Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
• Slice corned beef across grain and serve.